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The 40-year-old vines are situated 300 meters above sea level
Manzanilla butts are then used for a traditional cask fermentation using the natural yeasts from the vineyard
the juice is fermented spontaneously and slowly (up to six months) with natural yeasts in mainly-used Burgundy barrels
and restaurateur
2019 Valentin Zusslin Riesling Pfingstberg Alsace Grand Cru, France Vincent Dauvissat The 40-year-old vines are situated
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